Potato Bread 2
Ingredients & Directions -MEDIUM LOAF- 3/4 c Mashed Potatoes 3/4 c Potato water 2 1/4 tb Vegetable oil 3/4 ts Salt 1 tb Sugar 1 1/2 c Bread flour 1 1/2 c Whole Wheat flour 1 1/2 ts Yeast This recipe is from Donna German’s Book II. She states that you may substitute bread flour for the whole wheat flour. Also; Dick Bequette (PKMP64A) posted privately that he cut back the whole wheat flour by 1 cup (and added bread flour) plus added 1/3 cup of sunflower seeds. He said it was terrific…. German Book II) Yields 1 Servings
Icebox Cookies-yellow Mix
Ingredients & Directions 2 lb Confectioner’s Sugar 2 lb Butter 1/2 oz Salt 2 tb Vanilla 8 oz Eggs 3 lb Cake Total Recipe Weight: 7 lb. 81/2 oz. Scaling instructions: Each strip, 1 lb 8 oz. Baking Instructions:375F Method: Creaming. Roll into strips 18 inches long. Roll a piece of waxed paper around each strip. Pack the strip on sheet pans. Place in refrigerator overnight. Remove from refrigerator and slice into 1/4 in. thin slices. A slicing machine may be used to assure uniformity. Place on ungreased baking pans. Bake lightly, avoiding too much bottom heat. Variations: Fruit or nuts may be added to this mix. Yields 1 Servings
Double Chocolate Mousse Cake
Ingredients & Directions 1 1/2 c Sifted cake flour 3/4 ts Baking soda 3/4 ts Salt 1 c Sugar 6 tb Cocoa powder 1/2 c Buttermilk 2 Extra-large eggs, separated 1/3 c Vegetable oil Rum Syrup Chocolate Mousse Chocolate Ganache Chocolate Glaze 1 c Semisweet chocolate Shavings Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan and line with parchment paper or waxed paper. Butter and flour paper. Set aside. Sift together cake flour, baking soda, salt, 3/4 cup sugar, and cocoa in a mixing bowl. Combine buttermilk and egg yolks in a separate bowl. Alternately combine dry and liquid ingredients, small amounts at a time, to form a batter, beating with an electric mixer at high speed until smooth. Add oil and blend until shiny. In a mixing bowl, beat egg whites until they form soft peaks, gradually adding 1/4 cup sugar. Fold beaten egg whites into batter. Pour batter into prepared pan and bake in preheated oven for 20 to 30 minutes or until cake tester inserted in center comes out clean. Remove from oven and let cake cool on wire rack. When cool, remove spring form. Carefully remove bottom and peel off paper. Slice horizontally into 3 layers. Fit a piece of parchment paper on a baking sheet and place the ring from a 9-inch springform pan on paper. Place 1 layer of cake into the ring. Brush and soak cake with Rum Syrup. Spread on about 1 1/2-inches of Chocolate Mousse, then cover with a second cake layer. Repeat procedure. Place final cake layer on top and soak with Rum Syrup. Tightly cover and place cake in freezer for at least 8 hours. Run a knife around the edges between the cake and the ring and put a hot towel around the outside of the ring to loosen the cake onto a serving platter. Totally cover the sides and top of the cake with Chocolate Ganache. Refrigerate for 20 minutes. Remove from refrigerator and completely cover ganache with Chocolate Glaze. Refrigerate again for 15 minutes or until glaze is set. When set, cover top of cake with chocolate shavings. Keep cold until ready to serve. ENTERTAINING AT HOME WITH DEAN FEARING SHOW #HE1A25 Yields 4 servings
Steamer Boston Brown Bread
Ingredients & Directions 3/4 c Flour 1/2 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1/2 c Yellow cornmeal 1/2 c Whole wheat flour 1/2 c Molasses 1 c Buttermilk 1/2 c Raisins Combine flour, baking powder, soda, salt, cornmeal and whole wheat flour. Add remaining ingredients and beat well. Pour batter into greased and floured 8″ x 4″ loaf pan. Cover pan with aluminum foil. Place pan in steamer basket. Add 3 cups water to reservoir, cover and steam for 45 to 50 minutes. Pick inserted in center should come out clean. If not done, add 1 cup water to reservoir and continue steaming for 19 to 22 minutes. Makes 1 loaf Yields 1 servings
Orange Bowl Yeast Coffeecake
Ingredients & Directions 2 pk Yeast 1/4 c Warm water 1/4 c Sugar 3/4 c Margarine 1 1/2 ts Salt 1/2 c Milk — scalded 2 lg Eggs 1/4 c Orange juice 4 c All-purpose flour 1 c Packed brown sugar 2 tb Orange peel — grated 1 c Nuts — walnuts or pecans 1. Sprinkle yeast in 1/4 cup warm (not hot) water. Let stand 5-10 minutes to soften. 2. In mixing bowl, combine 1/4 cup sugar, 1/4 cup softened margarine, salt and scalded milk. Cool to lukewarm. 3. Whisk in eggs, orange juice and yeast. Gradually add flour to form a stiff dough. You may not need all the flour. 4. Knead on floured surface until smooth and satiny. This should take 3-5 minutes. Place in greased bowl, turning to grease all sides. Cover and let rise in warm place until light and doubled in size, about 1 hour. 5. Cream 1/2 cup margarine; add 1 cup brown (or white) sugar and orange peel. Set aside. 6. Roll out half of dough on floured surface to a 12 x 8-inch rectangle. Spread with half of orange filling; sprinkle with 1/2 of chopped nuts. Start with 12-inch side and roll in a jelly-roll fashion. Cut into twelve 1-inch slices. 7. Arrange slices 1 inch apart on bottom and sides of well-greased 2-quart casserole or oven-proof mixing bowl. Place remaining slices in center of dough. Repeat with remaining dough to make second cake. 8. Cover and let rise in warm place until light and doubled in size, about 45 minutes. 9. Bake in preheated 350-degree oven for 35 minutes or until golden brown. Invert immediately onto wire rack; let cool. Yield: 2 cakes. Yields 2 Servings
Bacon And Potato Pie
Ingredients & Directions -BON APPETIT TBTC 1990- 1 lb Bacon 1 Onion, chpd 8 Eggs, beaten 1 lb Russet potatoes, peeled, -grated 2 3/4 c Sharp cheddar, grated 1 ds Pepper Preheat oven 350 F. Grease 9×13″ glass baking dish. Microwave bacon, remove. Add onion to bacon fat, microwave; remove. Combine eggs, potatoes, cheese, and pepper. Crumble bacon and mix into egg mixture. Add onions. Pour into prepared baking dish. Bake until center is set, 45 mins. Cut into squares. Yields 6 Servings
Sweetbread Bake
Ingredients & Directions 2 oz Button mushrooms 1/2 lb Prepared sweetbreads Salt and pepper 2 tb Flour 2 tb Butter 5 ts Chicken broth 1 sm Egg 5 tb Plain yogurt 1/2 c Grated cheese Chopped parsley Preheat the oven to 375 F. Slice the mushrooms. Cut the sweetbreads into 1/4-inch slices. Season the flour and toss the sweetbreads in it till lightly coated. Melt butter in a skillet, add the sweetbreads and mushrooms and fry for about 10 minutes till golden. Add the broth and seasoning and simmer for 5 minutes. Meanwhile, beat the egg with yogurt, grated cheese and seasoning. Arrange the sweetbreads and mushrooms in an ovenproof dish and pour the yogurt mixture over. Bake for 20 minutes till lightly set and golden. Sprinkle with parsley nad serve hot. Yields 2 Servings
